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Varietal

100% Pinot Noir

Appellation

Willamette Valley

Aging

Drink Now or Age 10+ Years

Vineyard

Saffron Fields

2022 Saffron Fields Pinot Noir

The 2022 Saffron Fields Pinot Noir is refreshing and bright, leading with a mix of quintessential red fruit with hints of darker fruit throughout. The aromas are delicate, red currant and black cherry mingle with sweet pipe tobacco and a hint of citrus on the nose. The palate is polished and herbaceous, with flavors of tea leaf, tarragon, and rose petal, as well as cranberry and fresh mushroom flavors, which both add complexity. This seductive wine handled the challenging growing season in the Willamette Valley in stride.  Enjoy now or cellar 10+ years to see how this beauty evolves.

$65

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Mushroom Toast

Pinot Noir pairs particularly well with stews, wild mushrooms, and root vegetables. We recommend pairing with a mushroom chorizo flatbread.

Behind the Wine

2022 Saffron Fields Pinot Noir

The ambitious challenge in the cellar is to improve constantly through continuous experimentation with winemaking techniques, vineyard sources and wine styles. Our most contemporary enterprise, Pinot Noir, is frequently considered the grail of the winemaker’s world. Savagely difficult to cultivate in the vineyard and vinify in the cellar, the best efforts result in wines of purity, ethereal presence, and unparalleled sense of place.

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Vineyards

The 89-acre property consists of diverse coarse-grained, ancient marine sediments native to the area, among the oldest soils in the Willamette Valley. The shallow topsoil layer, consisting of Willakenzie, Belpine, and Carlton soils, sits on a soft sandstone base, remnant of an ancient sea floor.  The shallow topsoil layer and excellent drainage are essential to quality wine production. The vineyard is located between 250 and 450 feet above sea level with gentle south–southwestern exposure. These elements combine with the microclimate to produce evenly ripened grapes, expressing the strong personality of the vineyard.

Winemaking

Cold soaked 24 hours, fermented on skins 8-10 days. About 25% whole cluster fermentation. Barrel aged 14 months in barrel, 19% new French Oak.